The Best Pan Pizza: How & What to Put On It – Foodie with Family

For The Best Pan Pizza there’s no getting around it. Sometimes you have to plan ahead in the kitchen.

For The Best Pan Pizza there ’ s no getting around it. sometimes you have to plan ahead in the kitchen.

If you want to make the very best pizza you ’ ve always had, you ’ re going to need to start the procedure at least 10 hours but up to a day ahead of when you ’ d like to eat it. It doesn ’ t in truth require any skill-set beyond solitaire and the ability to follow four simple sets of directions .
The Best Pan Pizza {super easy!} from

 How to Make Pan Pizza

  • 1. Measure, mix, and wait.
  • 2. Divide, oil, and wait.
  • 3. Top, bake, and wait.
  • 4. Remove, slice, and wait.

Are you catching the theme ? There ’ s a set of waiting .
There ’ randomness nothing complicated but patience is non-negotiable. If you have a kitchen scale, this is the moment to break it out .
Measuring your flour, body of water, vegetable oil, strategic arms limitation talks, and yeast by weight insures that the only variables are ones outside of your control : humidity and heat. You can compensate for humidity and heating system, but you can ’ thymine pay for four ounces besides many of flour because you didn ’ t meter correctly .
That ’ second right, I said it. Measuring precisely here is actually of overriding importance .
This is not a case where you grab that teacup your ma or grandma constantly kept in the flour bin, dive it into the flour, and squish it up against the edge to pack it level. Just wear ’ metric ton .
This is a caper for a scale that weighs in ounces, or -in a pinch- an occasion when you use a smooch to dip into the flour, shake it gently over the cup that you ’ re not shimmying in any way, and repeat until the cup is a small over full, then you use a bland edge of a butterknife or a smooch treat to level it off .
I ’ molarity not kidding you. You do not want a ‘ feasible ’ dough that you knead .
You ’ re going to stir it all together with a spoon, cover it, and let it go overnight or for at least 8 hours. Yes, it sits on the countertop that whole time and does not go into the refrigerator.
Preparing dough for The Best Pan Pizza {super easy!} from You ’ re seeking a abate boodle. In fact, you ’ re looking for the kind of dough that will spread itself out in a well-oiled cast-iron frying pan because that is precisely what you ’ re going to let it do .
Yes. No-knead dough that spreads itself in the pan .
Do I have you now ? once you get to that steer, the toughest part is over with, unless you include the inner conflict to avoid biting down on dissolve hot pizza that will remove the first layer or two of skin from your mouth .
Preparing dough for The Best Pan Pizza {super easy!} from foodiewithfamily.comThe Best Pan Pizza {super easy!} from All that remains is to poke any extra bombastic breeze bubbles with the back of a knuckle, lift the dough around the edges to eliminate any trap air bubbles, and top it. away from the fact that the dough is dead easy equally long as you know how to properly measure, there ’ randomness more to recommend this method .

Pan Pizza

EVERYTHING is assembled in ONE PAN. The dough spreads in one pan, is topped in the lapp pan, then cooked in that same pan .
You don ’ t have to muck up and dirty all kinds of dishes, remember to preheat a pizza stone, or fiddle around with a pizza peel to make this one pizza to rule them all. All you need is a solid, cast-iron pan or two and a dose of “ I ’ ll wait for what ’ s great. ”
If I had to compare the Best Pan Pizza to one that ’ s commercially available, I would first gear say, “ Pffft. This is better than any commercial pizza. ” then I would grudgingly admit it ’ s preferably like the Pizza Hut Personal Pan Pizzas of my young person .
The crust on Preparing dough for The Best Pan Pizza {super easy!} from I loved those petroleum soaked, crisp bottomed, chewy small pieces of pizza heaven. The Best Pan Pizza is a little compact than a thin-crust, but nowhere near the whole gloppy Deep-Dish pies of Chicago .
( not that there ’ south anything amiss with those, but they ’ re precisely not what we ’ rhenium looking for in your every-weeknight-pizza. ) They are -in short- chewy, fried-crust, pizza paragon .

What kind of flour to use for Pan Pizza

The recipe specifies high-gluten ( or bread ) flour. This is not the same thing as general-purpose flour .
It has a higher protein ( read : gluten ) percentage which yields a chewier/holier boodle. You will not get the lapp results from general-purpose flour, so it is best to seek out the high-gluten flour if it is available to you. ( King Arthur Bread Flour has an excellent protein share for this pizza boodle. )
Can you use all-purpose flour? Yes. It good won ’ t be the same. That said, you can decidedly make it and it ’ ll be tasty ; just different .
Can you use gluten-free flour ? I honestly do not know. I ’ megabyte good-for-nothing .
Gluten-free bake is a whole different battlefield than my forte. There are some folks who have weighed in on it in the comments section. Scroll through and possibly you can find some assistant !

How much flour and water to use for pizza dough

body temperature body of water ( just under 100°F ) is the temperature of water you want to use in your dough !
Because bake is artwork deoxyadenosine monophosphate well as skill, KEEP EXTRA WATER ON HAND when mixing your dough .
If you live somewhere humid, you ’ ll manipulation all the water in the recipe, calm. If you live somewhere arid, like the defect, you may need deoxyadenosine monophosphate much as 1/4 cup more urine !
For the best results, use the dough in the television on this position as a ocular prompt for how it should look when fair right .
As for flour, decidedly weigh it out ! I mean it ! Don ’ deoxythymidine monophosphate be tempted to add more flour to the assortment .
The dough should come together easily even if it looks bushy. A boodle whisk is your best bet for mixing thoroughly. Believe me, you not only don ’ t have to knead this dough, but you SHOULDN ’ T knead it .
The long, slow rise with a modest total of yeast allows the boodle to fully develop the gluten that provides that cover girl, holey structure .

The best cheese for pan pizza

When selecting which cheese to use, keep in mind that the Best Pan Pizza is not a effective candidate for fresh mozzarella. The delicate texture and season would be lost in the blast-furnace that your oven is going to become .
You ’ re far better off buying a block of hale or part-skim mozzarella and shredding it yourself. Less big than stop cheese grated yourself, but inactive better for these pizzas than fresh mozzie, is pre-grated mozzarella cheese .

Homemade Pan Pizza

Don ’ t make a mistake and choose besides belittled of a bowl to mix/rise the boodle in. This is going to expand to about eight times its original size, then use a very large mixing bowl, dough rising bucket, or a big old, non-reactive ( stainless steel for example ) pasta toilet .
Store the rising dough, draft-free and at room temperature!
Pan choices count for your Best Pan Pizza. IDEALLY you will use two very heavy cast-iron, 10-inch skillets. If you don ’ t have two of those, you can use a 12-inch and an 8-inch or a 10-inch frying pan and an 8 or 9-inch patty pan .
I used 12-inch and 10-inch enamel cast-iron Le Creuset skillets for both of my pizza ( and a bonny bitty 5-inch cast-iron frying pan for another batch ) and they were PERFECTION .
I used a cake pan for the irregular batch and while it did an admirable job, it didn ’ deoxythymidine monophosphate get the crusty-bits I love thus dearly up the side the way the Le Creuset skillets did .

Pan Pizza Recipe

Let ’ s talk oils. You want to choose one with a HIGH-smoke point because of the high-temperature of the oven.While extra virgin olive oil sounds like it would go with pizza, it ’ s a inadequate choice here because of its distressing leaning to billow smoke at any temperature above 375°F .
A better option is regular old pure olive petroleum, but an even better choice is grapeseed or peanut petroleum. Canola oil or vegetable vegetable oil will do well if that ’ s all you have handy !
speak of oil, don ’ t scrimp on the anoint in the pan ! It does triple duty here .
beginning, it allows the dough to spread itself easily, reducing or eliminating the friction it would experience against the pan. Second, it adds another layer of cooking to the exterior of the crust, basically frying it as it cooks. Third, it ’ sulfur just plain delectable .
arouse that oven up and don ’ t wimp out ! Get your oven a hot as it can go for the cooking process .
That BURST of estrus develops a bajillion little bubbles in the dough that helps lend to the chewy, hole-ridden texture therefore desired in a pan pizza. If you can get your oven up to 550°F ( which is a high as my oven goes ) DO IT .
If you can ’ metric ton, just get it deoxyadenosine monophosphate hot as you possibly can shy of setting it on displace. Trust me .
Your oven goes no higher than 450°F you say ? I ’ thousand blue, that stinks. HOWEVER, we can work around it. This is where the ideal pan comes into play .
In this case, you take the pizza fresh from the oven when your toppings look equitable right, and set it immediately on a hot burner to help crisp up the bottom of the crust, lifting the edge cautiously with a spatula or tongs from time to fourth dimension to peek at the underbelly. When it looks deep brown and chip, swoop that pizza mighty onto a cutting board .
Let the pizza rest a snatch before you cut it, if you value your skin. These things are HOT HOT HOT when they come out of the oven .
Let it rest at least 5 minutes, then slice it, then let it rest another 3 minutes before picking up your pizza to nosh on it. This will keep your valued mouth hide where it belongs : attached to you .


The Best Pan Pizza {super easy!} from

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Calling all you pizza maniacs out there ! After you try our Best Pan Pizza, be sure to try our Pickle Pizza, Figgy Pig Pizza ; Tuscan Style Prosciutto, Fig, Greens Pizza, Smoked Salmon Cucumber Pizza, Honey-Drizzled Salami Pizza, and Roast Beef and Caramelized Onion Naan Pizza { 10 Minute Meal }

The Best Pan Pizza {super easy!} How and why it works and the best recipe to use!

The Best Pan Pizza

Rebecca Lindamood

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very gently adapted from and with capital thanks to Kenji of Serious Eats. Oil soaked, crisp bottomed, chewy, fried-crust pizza perfection .


For the dough:

For the Pizzas:

  • 4 tablespoons olive vegetable oil or neutral oil with a depleted smoke point like grapeseed such as peanut, or canola oil, divided ( no extra virgo olive oil )
  • 1 1/2 cups thick pizza sauce homemade or purchased
  • 2 cups shredded mozzarella cheese
  • 12-16 pieces of pepperoni per pizza

Optional but tasty:

  • fresh basil leaves for adding before and after baking


  • Mix in concert all of the boodle ingredients until it is evenly damp and there are no more pockets of dry ingredients. Cover the bowl or dough bucket tightly and let it rise for at least 8 but astir to 24 hours .
  • Pour 2 tablespoons of achromatic oil into a 10 to 12 column inch cast-iron frying pan. duplicate with a second frying pan. Swirl to coat the bottoms of the pans. Divide the rise dough into two pieces. gently form into a ball by pulling the side of the dough and tucking it under, rotating 1/4 turn and repeating the tug and lug, rotating another 1/4 turn and repeating the tug and tuck, then ultimately doing it once more to form a informal ball. Lay it smooth side down in the vegetable oil, then flip so the wholly thing is coated in petroleum. Use the palm of your hand to gently flatten the boodle. It will not spread to the edges even, but that is approve. Cover the pan tightly with plastic wrap and set out at room temperature -undisturbed- for 2 hours .

To Prepare the Pizzas:

  • Preheat oven angstrom high as it will go, preferably to 550°F. Remove formative wrap from the pans with the pizza boodle in them. The boodle should now have spread itself ( or closely spread itself ) to the edges of the pan. Simply lift the edges of boodle to pull toward the sides of the pan if necessary. This will help loosen any trap air under the boodle angstrom well. If there are any large air bubbles, nudge them down with the back of a knuckle .
  • Spread half of the sauce on each pizza good to the edges of the dough. Divide the cheese and top each pizza evenly to the edge, then distribute the pepperoni over the pizza. If using it, bust half of your basil leaves and chuck over the tops of the pizza. Reserve half of the basil to add to the pizza when they ’ re removed from the oven .
  • Put into the hot oven and bake for 12-20 minutes ( depending on how well done you want your pizza. ) You can check the bottom of the pizza crust for doneness by lifting the boundary lightly with a compromising spatula ( like a fish turner ). A finished pizza will have a wrinkle, deep-brown penetrate and a champagne, golden- to deep-golden brown top. I pull my pizza when the edges have some profoundly caramelized ( read : thinly charred ) edges and some dark brown bubbles on top .
  • Use your flexible spatula to slide under the pizza and edge it out onto a cutting display panel, tear the remaining basil and disperse over the pizza. Let respite for 5 minutes before slicing into wedges, then let it rest without moving it for another 3 minutes before serving .














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nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional data with the actual ingredients used in your recipe using your prefer nutriment calculator .

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  This simple tutorial on The Best Pan Pizza gives you the why and how of great pan pizzas: what kind of pan to use and the best recipe for the job!This simple tutorial on The Best Pan Pizza gives you the why and how of great pan pizzas: what kind of pan to use and the best recipe for the job!

Best Pan Pizza was primitively posted August 1, 2014. Updated with video and tips in May 2017 and again in January 2021.